Now take the paneer in a bowl. And knead it for 10 mins. Or else until it becomes soft. At this stage add some milk powder if the chenna is too moist.
Then make the dough into equal portions and make balls by rolling them between the palms.
Make sure that the balls are small or tiny. They increase in size while boiling.
Now heat the water in a pot or a pan and add these balls to the water until they are cooked.
Once they are cooked add them to the sugar syrup and make sure that the balls are fully covered with the sugar syrup.
Rest them in the syrup for 20 to 30 mins. Or else until they absorb the syrup. Moreover, sugar syrup needs to be hot. If the syrup is cold, heat the syrup before adding the Rasgullas
Serve the Rasgullas warm or chilled. Garnish with saffron before serving if you want.